Something Swanky

Pecan Pie Bread Pudding


Today is my last post of Grateful November. And while I do in fact have a special gratitude post for today, I actually want to start by talking about the food. And then I’ll write the grateful stuff. Working a little backwards today…

This bread pudding is phenomenal. Like… maybe my new favorite thing. Granted, I say that about a lot of treats, but I’m serious this time! No funny business. It’s literally Pecan Pie (sans crust) poured over bread pieces and baked like a pudding. No weird texture, nothing slimy even. It’s just like the most heavenly french toast you’ve ever eaten… ever.

This recipe took two tries to get right, but I think I gone and done it. Just trust me on this. Like, really trust me and make some ASAP.

Ok, now on to my final Grateful November post for 2012…

Dear Chris,

Today I’m writing my Grateful November post to you, instead of about you. In the form of a letter. Because that’s how we got started, remember? And I like that.

I want to say thank you for being such an amazing husband and father. You’re really the best there is, no contest.

I don’t know if you know this about me yet, but sometimes when we’re watching TV, or eating dinner, or even drifting off to sleep, I compose blog posts in my head. Sometimes they’re just silly ones that I know I’ll never publish. But sometimes they’re actually pretty good, and I tuck them away in the back of my mind for a day when I know I’ll need them.

And I’ve been tucking away little things here and there especially for this post. So that I could write to you and say all of the little things about you that I’m grateful for…

1) I’m grateful that you take out the diaper genie for me. I really hate emptying that thing. Obviously.

2) I’m grateful that you only buy me real Pandora charms.

3) I’m grateful that I’ve never gone a day in our marriage without you genuinely telling me that I look beautiful.

4) I’m grateful that you really are the superhero our daughter believes you to be.

5) I’m grateful that you realize that my blogging is hard work, and that you don’t question that I’m actually working when you find me busy on Pinterest and Facebook. I’m grateful that you’re proud of me.

6) I’mreally grateful that you like grilled cheese and frozen pizza.

7) I’m grateful that you’ve always been more than willing to jump in and do the dishes and the laundry. And that you’ve never acted like you’re doing me a “favor.”

8) I’m grateful that you make me give away everything that I make for the blog. I wish you could catch me before I eat half of it first, but maybe we’ll get there one day…

9) I’m grateful that you’re working crazy hard in school right now, plus working part time, plus all of your church stuff, plus being a full time daddy. And somehow you always make time for date night.

10) I’m grateful that you’re still with me. I don’t always know why you are. But I’m grateful for it!

Love,

Me

Pecan Pie Bread Pudding

Ingredients

  • 8 cups bite-sized bread pieces
  • 3 large eggs
  • 1 1/4 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon maple or vanilla extract
  • 1/2 teaspoon salt
  • 1 tsp. cinnamon
  • 1 cup pecans, halved or chopped

Instructions

  1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
  2. Place all of the bread pieces into the baking dish.
  3. Pour the melted butter over the bread.
  4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
  5. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
  6. Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!
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http://www.somethingswanky.com/pecan-pie-bread-pudding/

Notes about this recipe:

  • You can use vanilla extract, but the Maple extract really puts this recipe over the top and gives it that “french toast” taste!
  • I used really, really fresh bread. I think most bread pudding recipes call for stale bread. And I’m not sure it really makes a difference or not, but I just wanted to note that here. I think it may have made the bread a little more immediately absorbent. If you use older bread, maybe let it soak up the pecan pie filling for about 10 minutes before baking.
  • Grease the dish REALLY well!!

Suggested Variations:

  • Use cinnamon swirl raisin bread.
  • Use pumpkin bread.
  • Increase the cinnamon to 1/2 tbsp., use Vanilla instead of maple, and spread a cream cheese frosting over top for Cinnabon bread pudding!

Pecan Pie from Friends:

Follw me!

Ashton

Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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58 Responses to “Pecan Pie Bread Pudding”

  1. Hayley @ The Domestic Rebel posted on November 28, 2012 at 9:58 pm (#)

    This letter is so adorable. You two make an adorable couple and a dream mommy and dad for little Em. You’re one lucky girl!

    This bread pudding is incredible. And I don’t even like bread pudding! You had me at “French toasty” hehe. ANd thanks for the linky love!

  2. Meghan @ The Tasty Fork posted on November 28, 2012 at 10:25 pm (#)

    Awe, that was such a beautiful letter! And your bread pudding looks pretty amazing too!

  3. Back For Seconds posted on November 28, 2012 at 10:35 pm (#)

    How sweet! A good man truly is something to be thankful for!
    This bread pudding sounds awesome! Your photos are really lovely too!

  4. Dorothy @ Crazy for Crust posted on November 28, 2012 at 10:37 pm (#)

    Awwwwwwwwwww! This post made me teary. Because of the letter…and the food too. Want!

  5. Leslie posted on November 28, 2012 at 10:55 pm (#)

    First off all, that was such a sweet letter of gratitude to your hubby! You guys sound precious together! Second, oh my gosh—You had me at Pecan Pie Bread Pudding! I will be making this in the Christmas season, because it sounds unreal!!
    Christmas Blessings,
    Leslie

  6. Liz posted on November 29, 2012 at 12:12 am (#)

    Wow, this looks amazing! Pecans are the only nut I like in my baking. Pinning for the holidays. Beautiful letter too ;)

  7. Trish - Mom On Timeout posted on November 29, 2012 at 1:33 am (#)

    I don’t know which I liked better – the food or the letter! Both of them are so beautiful!

  8. Aimee @ ShugarySweets posted on November 29, 2012 at 8:55 am (#)

    I feel like I just walked in on my parents, haha!!! What a sweet message. And a sweet bread pudding!!

  9. Elaine @ Cooking to Perfection posted on November 29, 2012 at 10:18 am (#)

    That was the sweetest post. :) You two are lucky to have each other! And lucky to have this bread pudding in your kitchen. Omgosh…it looks divine!

  10. Chandra@The Plaid and Paisley Kitchen posted on November 29, 2012 at 11:52 am (#)

    Oh That was so sweet! Now I am grateful for Chris too! : ) Oh and that pecan pie bread pudding that aint so bad itself!

  11. Mary Ann posted on November 29, 2012 at 12:17 pm (#)

    Don you think this can be made the night before like typical French Toast Casserole? It does sound amazing!

    Thanks!

    • Ashton replied: — December 3rd, 2012 @ 11:48 am

      I definitely do :) It may have to bake just a little longer though if it’s been in the refrigerator all night though, just keep that in mind.

      • Denise replied: — December 13th, 2012 @ 9:16 am

        Sometimes I leave my uncooked bread pudding in the fridge for a couple of days…it’s amazing how light and tender it is! A happy lazy mistake!

  12. Meg @ BigRedClifford posted on November 29, 2012 at 2:12 pm (#)

    so, it’s anyone’s guess why i’m crying over here reading that… maybe it’s cause i have a chris… and i have similar feelings toward him… ;) you are the cutest.

    …and i wish i was your neighbor. for multiple reasons… ;)

    • Ashton replied: — December 3rd, 2012 @ 11:47 am

      lol. Me too!!!

  13. Loretta | A Finn In The Kitchen posted on November 30, 2012 at 2:38 pm (#)

    How cute! I love this grateful post. Your hubby sounds like an awesome man!

  14. Vicky posted on November 30, 2012 at 11:41 pm (#)

    Looking at this picture makes my mouth water. I will be making this over Christmas holidays. Love the Nuts!

  15. Bonnie and Trish @ Uncommon posted on December 1, 2012 at 12:41 am (#)

    oh..how incredibly sweet!! The recipe looks amazing too!! pinning!

  16. Jenn posted on December 4, 2012 at 9:55 am (#)

    Hi Ashton! This looks amazing! I have never actually tried bread pudding before so I will have to give this a try. Following along with you now from our Facebook group – looking forward to getting to know you better! Love your blog!
    Jenn

  17. Averie @ Averie Cooks posted on December 6, 2012 at 3:04 pm (#)

    Just saw this on Pinterest and you totally outdid yourself! LOVE IT!

  18. makingvanilla.com posted on December 11, 2012 at 2:56 am (#)

    Great recipe. It looks amazing!

  19. Renee posted on December 14, 2012 at 11:15 pm (#)

    Saw this on Pinterest, of course re-pinned and the recipe is easy. TY for the extra tips, the cinnabon version sounds so over the top, but am verrrrry tempted to try this after I do the “regular” version.

  20. Lauren posted on December 19, 2012 at 5:53 am (#)

    What type of bread did you use here? Looks yummy!!!

    • Ashton replied: — December 20th, 2012 @ 12:52 am

      Just an old stand by homemade bread recipe. You could use just about any recipe, I think :)

  21. katje posted on December 23, 2012 at 7:39 am (#)

    I wonder if you cut unbaked Grands cinnamon rolls into 8ths and used that in stead of bread how it would come out…..oooh, and/or maybe a struesel topping? I love bread pudding and I am gonna try your recipe, thank you and Merry Christmas!

  22. Ann posted on December 29, 2012 at 11:37 pm (#)

    i made this for our Christmas meal and it was fantastic! i used sliced italian bread and the testure was heavenly!

  23. Bonita posted on December 30, 2012 at 6:09 pm (#)

    I made this using French bread and let the bread stale before using in the recipe. If I had to do it over again I would probably crush the bread in smaller pieces or not allow the bread to go stale because it does not soak up the syrup as well. It does taste just like french toast. Ummm Yummy.

  24. Amanda posted on December 31, 2012 at 7:26 pm (#)

    This looks fabulous. We are making it now. However, I have never seen or made a bread pudding recipe without any milk or cream in it. I will let you know how it turns out.

    • Beverly Summitt replied: — January 6th, 2013 @ 5:11 am

      Same here. I’ve always used milk.

  25. Beverly Summitt posted on January 6, 2013 at 5:10 am (#)

    Try this using croissants for the bread. I’m pretty sure this will be on the banquet tables in Heaven!

  26. Joyce Deans posted on January 19, 2013 at 2:28 pm (#)

    Making this for my mother-in-law who is from Arkansas. Pecan Pie is her favorite dessert, but this may just fill the bill!

  27. kimberley lebert posted on January 27, 2013 at 9:15 am (#)

    I made this…it was WONDERFUL

  28. Maribeth kusse posted on February 10, 2013 at 9:06 am (#)

    Omg! That pecan pie bread pudding is to die for! Just made it this morning. Very very very good recipe. Right now am making the homemade pancake! Will let u know how this turns out. Love ur site. I will be checking ur site all the time now. Great job!

  29. Helene Malmsio posted on March 10, 2013 at 8:51 am (#)

    That is a lovely note, but I came here for the recipe —- YUMBO — two of my most favorite foods in one recipe, how can it go wrong?

    Thanks for posting this to share with us, great blog BTW.

  30. Alex posted on March 31, 2013 at 1:04 pm (#)

    This was awesome! The pecans toasted up nicely, and the “pie” had a perfectly crusty top and bottom, with a soft, creamy center. Will make again.

  31. Belinda Sturm posted on May 18, 2013 at 6:06 pm (#)

    I made this last night. We didnt have any pecans so i used golden raisins. also added a bit of nutmeg too! Turned out really good. Thanks for sharing!

  32. Kandi Bayne posted on June 13, 2013 at 3:42 pm (#)

    What a sweet letter. This looks amazing and I definitely want to make it but I have a question. Why do you have to line the pan with parchment paper? Can you make it without using parchment paper?

    • Ashton replied: — June 15th, 2013 @ 9:19 am

      I wouldn’t recommend it, but you could try using just greasing it really well! I like the parchment because I can lift it out to cut and serve (and photograph, of course :)

  33. Annika posted on June 23, 2013 at 3:25 am (#)

    This looks amazing, but corn syrup is not something we use here in Australia. I am guessing I could just use sugar but any idea on how much??
    Thanks!

    • Maureen replied: — October 3rd, 2013 @ 9:43 pm

      I was wondering about using maple syrup instead of corn syrup! Anyone tried this?

  34. Ashton posted on August 5, 2013 at 8:57 am (#)

    You can use either one, but I think French bread sounds yummy :)

  35. Aya B. posted on September 6, 2013 at 5:14 am (#)

    Amazing recipe.. different ideas.. new twists..

  36. Robyn posted on September 10, 2013 at 11:47 am (#)

    Hi Ashton, I saw this on Pinterest awhile back and am finally getting around to making it this week. Can hardly wait and I have little nephews that will want to gobble this up!
    Beautiful blog you have here, I’ll be back to visit often.

  37. Bella @Domingos Gourmet posted on September 14, 2013 at 1:50 pm (#)

    You convinced me with the magic terms: “pecan pie” + “bread pudding”. I made this recipe, amazing!! We had this at night with tea and by breakfast (right the next morning) it was gone!

  38. Eric Schram posted on October 2, 2013 at 4:51 pm (#)

    Looks and sounds fabulous, my wife is a cook/caterer by trade & went to Culinary School specializing in Baked Goods. I have to get her to make me this one

  39. Kim posted on October 30, 2013 at 9:07 pm (#)

    Looking forward to trying this tomorrow morning
    and sharing with my co-workers. And I also love your
    Sweet letter to your husband, God Bless!

  40. Debra posted on October 30, 2013 at 10:32 pm (#)

    I loved the grateful list to your husband, brought tears to my eyes!! It sounds like you are a very lucky girl!!!

  41. revekah posted on November 8, 2013 at 3:44 pm (#)

    I have a loaf of whole wheat sandwhich bread. Will that work for the bread pudding recipe?

  42. Shelby Vogel posted on February 9, 2014 at 12:33 am (#)

    Hi Ashton. This recipe looks amazing! My two favorite desserts combined into one. I can’t wait to try it. I’ve decided to make it for a large group of 12 during a group weekend trip and I plan of doubling the recipe. My question is the type of white bread? Sandwich bread? French bread? I bake well but only because I really like to replicate it exactly. Please let me know what bread you would suggest?
    Thank You in advance,
    Shelby Vogel

    • Ashton replied: — February 9th, 2014 @ 10:25 pm

      You can really use any bread– volume is all that matters. I use old and stale homemade bread frequently, but I’ve also used french bread. I definitely gravitate towards thicker bread for bread pudding!

  43. Blair posted on March 1, 2014 at 3:23 pm (#)

    Have you tried adapting this for the crock pot? I’d love to make this for a pot luck, but I don’t have a good way to serve it warm.

  44. Kerri posted on March 24, 2014 at 5:59 am (#)

    If you have a convection oven you may want to start checking on this around 30 min. I left mine in and forgot, once again, that convection ovens cook everything faster and it was REALLY dry. I was multi tasking for dinner and didn’t even think to take a peek at it. I may have used too much bread too, I made a loaf just to make this and I used the whole thing since it was all squished up from tearing it apart (I didn’t measure, I just tore it up and it fit in the pan so I figured I was good). So I would make extra filling too. I didn’t think it tasted like french toast, or pecan pie, but it was good enough to try again with a couple of tweaks.

  45. Lisa posted on May 4, 2014 at 11:03 pm (#)

    I just made this. It’s so good, we can’t even bother to get a plate. Warm, ooey, gooey, goodness while it’s still warm in the pan. It came together really quickly too.

  46. Sandusky posted on November 22, 2014 at 10:29 pm (#)

    i tried this recipe using sourdough bread. First, I think 8 cups of bread was too much for the amount of syrup. Even though I measured the bread and thoroughly mixed it with the syrup, some of the bread wasn’t soaked in the syrup and was hard. Next time, I’ll use French Bread, and I won’t use as much. Second, I’m going to partially toast the pecans first because they weren’t that toasty goodness I like. Third, I want to adjust the sweetness a little, because I made a basic cream cheese frosting, and it took the flavor to another level, but it really increased the sweetness beyond what I enjoy.  My husband loved it (he has a huge sweet tooth!), and the recipe is definitely a keeper, but also a work in progress.

  47. Angela Cruz posted on November 26, 2014 at 6:14 am (#)

    Hi Ashton,

    I just wanted to take a minute to thank you.  A few weeks ago,  my chronic illness finally confined me mostly to bed.  I’be been struggling to not give in to depression and I’ve really been feeling like giving up.  Tonight I saw your gratitude  letter to your husband.  It reminded me of all the little things and the big things I still have to be grateful for. And at least for tonight,  it’s given me a renewed spirit to not give up and to keep fighting.  Thank you.  Thank you so very much.  

    • Ashton replied: — November 26th, 2014 @ 11:19 am

      Angela, thank you very much for your comment! It meant so much to me. I wish there was something I could say to make everything all better for you, but, of course, there isn’t. Keep looking for all of those things in life that can still make you happy and grateful… and eat dessert if you can. I usually find that helps :)

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